Makes 12 Slices Ingredients 700 g chopped Medjool dates 3 tbsp water 100 g mixed…
So soft and stretchy with wonderful charred bubbles.
You can choose to drench it in melted butter or melted butter with Garlic.
4 cups all-purpose
1 tbsp instant dry east
2 tsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
3/4 cup plain yogurt or buttermilk
1 cup warm water
4 tbsp butter melted
1 tbsp minced cilantro (optional)
1. Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
2. Add yogurt(or buttermilk) and water to the mixer bowl. Staring on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 5 minutes on medium-low speed. It may look very sticky at first but it will come together as you knead it.
3. Flour a work surface. Dump out the dough and sprinkle lightly with flour. Knead it to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball. The dough is still sticky, but will get more into shape as you knead it and leave to proof.
4. Cover and let rise for 1 hour.
5. Use a rolling pin to roll each dough ball flat. Relatively thin. Lightly flour the worksurface and dough as needed.
6. Meanwhile, preheat a cast iron pan for 5 minutes on medium-high heat. Hot enough for water to form small balls if sprinkled on the pan.
7. Add one naan to the pan. Cover the pan and cook until bubbles start to grow on the top of the naan (about 30-60 seconds).
8. Flip and cook on the other side until the dough loses its shiny, raw look and starts charring in spots about 309 seconds more. ( If you want it more charged you can always place it above an open flame).
9. Place in a plate and cover with a cloth to keep warm.
10. Melt the butter and stir in cilantro, if using. Immediately brush the butter over warm naan.
Enjoy with you favorite curry or as a wrap.